Cauliflower, Coconut Milk, Ginger, and Turmeric Stew

Updated: Sep 9


Source: The Hearty Soul | Serves: 4 | Time: 30 min


Changes: Skipped cumin seed; used fresh ginger


Ingredients

2 tbsp coconut oil

1 medium onion, finely chopped

3 ripe #tomatoes, finely chopped

1 medium head #cauliflower, stemmed and cut into bite-size florets

1 #jalapeno, stemmed, seeded, chopped

1 cup chopped #kale

2 tsp fresh ginger, minced

1 tbsp cumin powder

1 tbsp coriander powder

1 tsp turmeric powder

1 can full-fat, unsweetened coconut milk

1 tsp salt

2 tbsp fresh chopped, cilantro


Instructions

In a medium stockpot, heat the coconut oil for 30 seconds on medium heat. Add onions and cook another minute and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.


Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.


Ladle the soup into 4 serving bowls and enjoy!


Journal


Food & Drink

8 glasses of water

2 cold brews

Lots of leftover hummus pie

A bite of mozzarella cheese

Wheat things with hummus

Tonight's recipe

French wine because we did a virtual trip of France tonight :)


Exercise

3 miles of walking

10,490 total steps

15 min strength training

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